SC - oop pigtail and kraut

[Mordonna22@aol.com]

Mordonna22 at aol.com wrote:
> 
> In a message dated 2/1/2001 9:10:51 AM US Mountain Standard Time,
> owner-sca-cooks at ansteorra.org writes:
> 
> <<
>  I'd say that as long as it's a gentle bubble, it is a simmer. Poaching
>  heat is about 160 degrees F, wherein bubbles form but don't rise to the
>  surface. Simmering is at around 180, but can have bubbles rising,
>  usually in the center. I'd say a boil is characterized by bubbles
>  blooping up from the entire surface. Of course, things like liquid
>  viscosity, air pressure and altitude all affect boiling.
>   >>
> 
> Water boils at sea level at 212 degrees F, or 100 degrees C.
> 
> Mordonna

True. Was this in reference to the last sentence above, or for some
other reason?

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com